Baked Eggplant Parmesan
This lighter take on classic eggplant Parmesan features crispy, breaded eggplant slices layered with tangy marinara and gooey mozzarella, baked until bubbly and finished with fresh basil for a satisfying, herb-bright finish.
Total time: 1 h 43 min • Active: 1 h 28 min • Inactive: 15 min
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Ingredients
- 2 ea eggplant
- 2 ea egg
- 0.25 cup almond milk
- 1.5 cup panko breadcrumbs
- 1.25 cup Parmesan cheese
- 2 tsp dried oregano
- 2 tbsp fresh thyme leaves
- 0.5 tsp red pepper flakes
- 1 tsp sea salt
- 0.25 tsp black pepper
- 3 tbsp olive oil
- 2 ea mozzarella
- 28 oz marinara sauce
- 0.33 cup basil leaves
Steps
Preheat the oven to 400°F (204°C)≈ 10 min Line two baking sheets with parchment paper≈ 5 min Slice the eggplants into 1/4-inch-thick rounds≈ 10 min Whisk the eggs and almond milk together to make an egg wash≈ 3 min Combine panko breadcrumbs, 1 cup Parmesan cheese, dried oregano, fresh thyme leaves, red pepper flakes, sea salt, and black pepper to make the breading mixture≈ 2 min Dip each eggplant slice into the egg wash, then coat with the breading mixture≈ 5 min Arrange the breaded eggplant slices on the prepared baking sheets and drizzle with olive oil≈ 5 min Bake the oiled eggplant slices on the prepared baking sheets until tender and golden brown18 min Thinly slice the mozzarella balls≈ 5 min Spread 0.5 cup marinara sauce in a 9x13-inch baking dish≈ 2 min Layer half of the baked eggplant slices on the sauced dish, top with 1 cup (8 oz) marinara sauce and half of the mozzarella slices≈ 5 min Layer the remaining baked eggplant slices, top with the remaining marinara sauce and mozzarella slices≈ 5 min Sprinkle the remaining 0.25 cup Parmesan cheese, drizzle with olive oil, and sprinkle sea salt on top of the assembled dish≈ 3 min Bake the assembled eggplant Parmesan until cheese is melted and bubbly20 min Broil the eggplant Parmesan until the cheese is browned and bubbling≈ 4 min Remove from oven, top with fresh basil leaves, and serve≈ 1 min
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Adapted from www.loveandlemons.com
Yields
- 1 ea finished eggplant parmesan